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Winemaker's Notes:

The grapes for this exciting blend were harvested in Santa Barbara County during the cool morning hours in October. They were brought to the winery and immediately pressed to cold, stainless steel fermentation tanks. The juice was allowed to settle at 50° F overnight and then barreled down to one and two year old French oak barrels for the start of fermentation. Natural yeasts were used to enhance mouth feel and aromatics. After primary fermentation was completed, secondary Malolactic fermentation was used on 60% of the blend. This adds roundness to the mouth, and softens some of the harder acids that can occur. After aging in barrel for 10 months, the wine was nitrogen racked to tank and the final blend was assembled. Great care was taken at every stage of the winemaking process to ensure that the wonderful aromatics and luxurious texture of this wine remained at the forefront.

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Intelligent Design: Wine With a Soul
Coming in to the wine business after too many years spent building companies in the real estate industry, I knew exactly the kind of wine I wanted to make. I knew I wasn’t going to follow the single varietal path. I had always been a big fan of Southern Rhone styled blends, and I wanted to create blends that were approachable, complex, and enjoyable with or... Read more

Intelligent Design: Wine With a Soul
Coming in to the wine business after too many years spent building companies in the real estate industry, I knew exactly the kind of wine I wanted to make. I knew I wasn’t going to follow the single varietal path. I had always been a big fan of Southern Rhone styled blends, and I wanted to create blends that were approachable, complex, and enjoyable with or without food.
Wesley-Ashley is a family run winery, and so I thought it fitting that I use a combination of my middle name, “Wesley,” which is an old family name and “Ashley,” my little girl’s middle name.
After finishing my first blend—a combination of six Rhone varietals—I started thinking about the label. One night, perusing photographs from various trips to different parts of the world over a bottle of wine with my girlfriend, Ashley, I came across the picture of the bike, shot during a trip to Cuba.
When I took the picture, I thought it was funny. The bike looked like it belonged in a junkyard. But, it was also very functional, and it had obviously been kept working by a very resourceful person. Then, it hit me that the blends I wanted to make were very much like that bike—multiple components coming together to create something very functional, and even beautiful.
“That’s it,” I thought. “That’s my label. Now what about the name?” Sitting there at the table sipping my glass, wine in my hand, my mind wandering randomly, it came to me: “Intelligent Design.” Ashley wasn’t so sure. “Don’t you get it?” I asked. “It’s divine intervention!”
Playing off of the debate between “Intelligent Design” and the theory of evolution, we put the question to you: is a fine wine is simply the sum of its parts, or is there something else, something indefinable, that makes it truly special? Is a great wine a matter of science … or is it something more?
A working knowledge of enology is all you really need to make a good wine, but it takes a bit of the divine to make a great wine. A great wine has a soul.
And so it was that Intelligent Design was born. We’re currently distributing our 2007 Intelligent Design Cuvée, a full-bodied, highly drinkable red wine that pairs well with a variety of foods, and our 2009 Intelligent Design Cuvee Blanc, a beautiful white Rhone blend.
We sincerely appreciate your interest, and we hope you enjoy our creations! Read less

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Member Reviews for Intelligent Design Cuvee Blanc

It's hard for me to find a white that I really enjoy. Most are way over oaked or have too much acidity. The first time I enjoyed this wine I felt like the wine and I were long lost mates. This wine has wonderful note of lemon and peach notes which give it great body. yet it also has nice mineral notes towards the middle of it. Then end with a nice long apple finish. Good job!!!

It is very hard for me to find a white wine that I really enjoy. most are way over oaked or very acidic. Yet when I found this wine I felt like this wine was my long lost mate. The Cuvee Blanc is wonderfully balanced with just the right acid and fruit. Lemon and peaches make up the body. With refreshing minerals in the middle. Ending with apples and melon on the finish. I love this wine.

Tasting Notes:

Aroma: This wonderfully aromatic white Rhone style blend showcases a complex array of floral and tropical notes, ripe peach, apricot, white pepper and stone fruits. It rewards the nose with hints of pear, spiced apple and fresh baked lemon meringue. A touch of toasty French oak gives one a hint of sweet vanilla, and rounds out the nose.
Palate: Upon taking your first sip, you will immediately notice the creamy and silky texture this wine presents.
As the wine flows across your mid-palate a mineral component coupled with good natural acidity takes over and
warms the mouth. The finish is smooth and satisfying and lingers long after you have set the glass down.

The grapes for this exciting blend were harvested in Santa Barbara County during the cool morning hours in October. They were brought to the winery and immediately pressed to cold, stainless steel fermentation tanks. The juice was allowed to settle at 50° F overnight and then barreled down to one and two year old French oak barrels for the start of fermentation. Natural yeasts were used to enhance mouth feel and aromatics. After primary fermentation was completed, secondary Malolactic fermentation was used on 60% of the blend. This adds roundness to the mouth, and softens some of the harder acids that can occur. After aging in barrel for 10 months, the wine was nitrogen racked to tank and the final blend was assembled. Great care was taken at every stage of the winemaking process to ensure that the wonderful aromatics and luxurious texture of this wine remained at the forefront.